Iron Chef and restaurateur Masaharu Morimoto discusses his new cookbook Mastering the Art of Japanese Home Cooking, which is filled with essential techniques, ingredients and recipes for surprisingly simple Japanese dishes. He elevates classics like miso soup, nabeyaki udon and chicken teriyaki, and offers lesser known dishes like Nitsuke (fish simmered with sake and soy sauce) and Chawanmushi (steamed egg custard with shrimp, chicken, and fish). Event: Masaharu Morimoto will be doing an event on Saturday, December 17th from 1 to 3 p.m. at the Williams Sonoma at the Short Hills Mall (1200 Morris Turnpike, Millburn, NJ). For tickets and additional information, click here.   Recipes  Tamagoyaki (Japanese Omelet)  Tamagoyaki (Japanese Omelet) (Photo credit: Evan Sung (MASTERING THE ART OF JAPANESE HOME COOKING by Masaharu Morimoto. Ecco)) Often called a Japanese omelet, this slightly sweet, custardy marvel might confuse anyone expecting the savory, fluffy, herb-flecked Western version. Yet one bite will turn you into a devotee. The magic is in the method, which creates many layers of eggy goodness. Most cooks use a kotobuki tamagoyaki, a special pan made for this dish, which you can have shipped to your door for just $20. Great warm for dinner or cold in a bento box the next day, tamagoyaki is one example of Japanese home cooking that takes a little time and practice to get right. But even your first attempt will impress your friends, and you’ll get better and better each time you cook it. SERVES 4 Special Equipment One approximately 7-  by 5- inch tamagoyaki pan (highly recommended) ¼ cup plus 2 tablespoons Dashi (dried fish and kelp stock, page 20) or Kombu Dashi (kelp stock, page 23), warm 1 teaspoon usukuchi (Japanese light- colored soy sauce) 1 tablespoon granulated sugar 4 large eggs, beaten Vegetable oil Combine the dashi, soy sauce, and sugar in a large bowl and stir until the sugar has dissolved. Add the eggs to the bowl and beat to combine well. Set a medium- mesh sieve over a measuring cup with a spout and pour in the egg mixture. Strain the mixture, stirring to get most of the liquid through, leaving just about a tablespoon of the thick whites in the sieve. Set the tamagoyaki pan or an 8- inch nonstick skillet over medium heat. Let it get hot for a few minutes. Pour a tablespoon or two of the oil into a small bowl. Dip a folded paper towel into the oil and briefly rub the surface and sides of the pan. Keep the paper towel nearby. Pour into the pan just enough of the egg mixture (about 3 tablespoons) to cover the surface and immediately swirl the egg mixture so it covers the bottom in a thin layer, pushing down any egg that sticks to the sides. Use chopsticks or the edge of a nonmetal spatula to pop any little bubbles that appear. Let the egg cook, without stirring, just until it sets, about 20 seconds. Take the pan off the heat, tilt the handle down, and use a nonmetal spatula to gently fold the egg forward in half onto itself. Set the pan back on the heat. Rub the empty space at the back of the pan with oil, then slide the cooked egg, using the spatula to help if need be, into the empty space. Rub the now- empty space in the front of the pan with oil. Pour about 3 tablespoons more of the egg mixture into the empty space, tilting the pan and slightly lifting the cooked egg so the liquidy egg runs underneath the cooked egg. Cook until the raw egg has just set, 30 to 45 seconds. ...